Bred in New Zealand and released in 2011 as a new hop variety developed by New Zealand Plant and Food Research, selected for its low alpha acids and high oil content. Wai-iti™ is a granddaughter of Liberty.
Aroma. Low in alpha acids and cohumulone but comparatively high in oil content, Wai-iti™ delivers strong flavor and aroma when used as a late kettle hop, in the hop back, or as a dry or cask hop. Excellent for hop-driven craft styles as well as wheat beverages and dry-hopped sours.
Aroma & Flavor Characteristics: Lush and fragrant with dominant notes of stone fruit (notably peach and apricot) with pleasantly intense citric tones of lime and mandarin.
|Alpha Acid||2.5 - 3.5%|
|Beta Acid||4.5 - 5.5%|
|Co-humulone||22 - 24%|
|Total Oil||1.6 - 1.6 mL/100g|
|Myrcene||3 - 3% of total oil|
|Caryophyllene||8.9 - 9.1% of total oil|
|Farnesene||12.9 - 13.1% of total oil|
|Humulene||27.9 - 28.1% of total oil|
|Geraniol||0 - 0% of total oil|